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Baked apples with cider and rosemary
- Serves
4
- Difficulty
Easy
Published 2011
This is a good way to use up the last of the cooking apples from store. You can replace the rosemary with any of the dry-leaf herbs – oregano, thyme, sage (sparingly) or torn bits of bay leaf.
Ingredients
4 2–3 tbsp 1 tsp
Method
Core the apples without going right through at the non-stalk end, and arrange them in an ovenproof dish into which they just fit. Stuff the cores with walnuts and rosemary. Pour in the cider, trickle the honey over the stuffing and do
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